If you’ve ever bitten into a warm honeybun — that sweet, swirled pastry glazed with sticky goodness — then you already know the joy of this nostalgic treat. Now, imagine that same comforting flavor combined with the freshness of ripe strawberries and topped with a luscious strawberry cream icing. That’s exactly what you get with this Strawberry Honeybun Cake: a moist, cinnamon-swirled cake layered with juicy strawberries and finished off with a vibrant pink glaze that looks just as dreamy as it tastes.
This recipe isn’t just another cake; it’s a cross between old-fashioned comfort and modern flavor. Perfect for birthdays, brunches, holidays, or just because you want something sweet on a rainy afternoon, this cake delivers both flavor and visual appeal.
But before we dive straight into the kitchen, let’s take a moment to explore the story behind honeybun cakes, the history of strawberries in desserts, and why this particular recipe has become such a crowd-pleaser.
-The Story and History Behind Honeybun Cake
The honeybun cake is a Southern classic in the United States, born out of the popularity of the honeybun pastry. The honeybun itself first gained fame in the 1950s, credited to Howard Griffin, who developed a recipe for a sweet, yeast-based pastry swirled with cinnamon and glazed with sugar. Over time, home bakers began to recreate that same nostalgic flavor in the form of a simple, sheet-style cake.
Unlike the yeast-based pastry, honeybun cake uses a shortcut — a boxed cake mix — as the base, but what makes it special is the brown sugar and cinnamon swirl baked right inside. It’s simple, it’s comforting, and it has the power to remind people of their childhood.
Adding strawberries to the mix is a delicious twist. Strawberries have long been paired with cakes, pies, and pastries. In fact, strawberries were considered a luxury fruit in Europe centuries ago and were often reserved for royalty and the wealthy. Today, they’re a staple in kitchens around the world — fresh, sweet, and versatile. By blending strawberries into this classic honeybun cake, we’re fusing tradition with freshness, creating a dessert that feels both timeless and modern.
-Why This Cake Works
What makes this recipe stand out isn’t just the ingredients; it’s the combination of textures and flavors:
The vanilla cake mix provides a reliable, fluffy base.
The brown sugar and cinnamon swirl mimics the gooey core of a honeybun pastry.
The diced strawberries add juiciness and brightness, balancing the sweetness with a fruity tang.
The strawberry cream icing ties it all together, adding both flavor and a beautiful pink finish.
It’s moist, fragrant, slightly spiced, fruity, and downright addictive.
-Ingredients You’ll Need
Here’s the full list of ingredients for your Strawberry Honeybun Cake with Strawberry Cream Icing:
For the Cake:
1 box (15.25 oz) vanilla cake mix
3 large eggs
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup brown sugar
1 cup diced strawberries (fresh or frozen, thawed and drained)
For the Strawberry Cream Icing:
2 cups powdered sugar
2 tablespoons milk
½ cup strawberry puree (blend fresh strawberries until smooth)
1 teaspoon vanilla extract
-Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter
In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, and vanilla extract. Mix until smooth and lump-free.
In a small separate bowl, mix the brown sugar and cinnamon together — this will be your swirl layer.
Step 3: Assemble the Cake
1. Pour half of the cake batter into the prepared baking pan and spread it evenly.
2. Sprinkle half of the brown sugar-cinnamon mixture over the batter.
3. Scatter the diced strawberries evenly across the layer.
4. Pour the remaining cake batter on top and smooth it with a spatula.
5. Sprinkle the remaining cinnamon-sugar mixture on top.
Step 4: Bake the Cake
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Keep in mind that strawberries add moisture, so check carefully to avoid overbaking.
Step 5: Make the Strawberry Icing
While the cake bakes, whisk together the powdered sugar, milk, strawberry puree, and vanilla extract until smooth. Adjust consistency by adding more milk (for thinner icing) or powdered sugar (for thicker icing).
Step 6: Ice the Cake
Let the cake cool for about 10–15 minutes. Drizzle the strawberry icing generously over the top. For a thicker layer of glaze, let the first coat set, then drizzle on a second layer.
Step 7: Slice and Serve
Once the cake has cooled, cut it into squares or rectangles. Serve with fresh strawberries on the side for extra flair.
-Pro Tips for the Perfect Strawberry Honeybun Cake
Anyone can follow a recipe, but the difference between good and amazing lies in the little details. Here are some expert tips to ensure your cake turns out bakery-worthy every time:
1. Use room-temperature ingredients – Let your eggs and sour cream sit out for 20–30 minutes before baking. Room-temp ingredients blend better and give the cake a more even texture.
2. Don’t overmix – Stir the batter until just combined. Overmixing can make the cake tough instead of soft and fluffy.
3. Drain strawberries well – If you’re using frozen strawberries, thaw them completely and drain off excess liquid. Too much moisture can make the cake soggy.
4. Try fresh cinnamon – Cinnamon loses flavor as it sits in your pantry. If yours has been sitting for years, consider buying a fresh jar for maximum flavor.
5. Double the swirl – Want an even more indulgent cake? Add an extra layer of cinnamon-sugar halfway through the batter for a stronger honeybun effect.
6. Cool slightly before icing – If the cake is too hot, the glaze will melt into it instead of sitting beautifully on top. Warm is okay — but not steaming hot.
7. Add a second drizzle – For a thicker, more luxurious icing, wait 10 minutes after the first drizzle sets, then pour on another layer.
8. Cut neatly with a warm knife – Dip your knife in hot water, wipe it, and then cut. This keeps the icing smooth and the slices picture-perfect for serving (or Instagram 📸).
-Variations and Creative Twists
The beauty of this recipe is how customizable it is. Once you’ve mastered the base version, you can tweak it to suit your tastes, dietary needs, or the occasion. Here are some fun variations:
1. Chocolate Strawberry Honeybun Cake
Replace the vanilla cake mix with chocolate cake mix. The combination of cocoa, cinnamon, and strawberries makes for a rich, almost Black Forest-style cake.
2. Gluten-Free Strawberry Honeybun Cake
Simply swap the boxed cake mix with a certified gluten-free mix. Add an extra egg or two tablespoons of milk if the batter feels too thick.
3. Vegan Strawberry Honeybun Cake
Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg).
Use dairy-free sour cream (like coconut yogurt or almond-based alternatives).
Swap milk in the icing for almond, oat, or soy milk.
4. Keto/Low-Carb Version
Use a low-carb vanilla cake mix (like almond flour blends) and replace brown sugar with a keto sweetener like monk fruit or erythritol. For icing, use powdered erythritol instead of sugar.
5. Lemon Strawberry Honeybun Cake
Add 1 tablespoon of lemon zest to the batter and replace vanilla extract in the icing with lemon juice for a citrusy twist.
6. Nutty Strawberry Honeybun Cake
Fold in ½ cup chopped pecans or walnuts for added crunch and depth. Nuts pair beautifully with both cinnamon and strawberries.
7. Layer Cake Version
Instead of a 9×13 pan, bake in two round cake pans. Once cooled, layer them with cream cheese frosting or whipped cream along with fresh strawberries.
8. Mini Honeybun Cupcakes
Bake the batter in cupcake tins for 18–20 minutes. Top with a swirl of strawberry icing. These are perfect for parties or bake sales.
-Serving Suggestions
Strawberry Honeybun Cake is versatile. Here are some ideas to elevate your presentation:
Brunch centerpiece – Slice it into squares and serve with fresh fruit, mimosas, and coffee.
After-dinner dessert – Warm a slice slightly and add a scoop of vanilla ice cream or whipped cream.
Summer gatherings – Serve chilled with fresh berries on the side.
Romantic dessert – Drizzle with melted chocolate and serve with champagne for a Valentine’s Day treat.
Kids’ parties – Add sprinkles to the icing before it sets for a playful touch.
-Storing and Freezing Tips
One of the best things about this cake is that it keeps well. Here’s how to store it properly:
Room Temperature
Store in an airtight container for up to 2 days. Make sure it’s completely cooled before storing, or condensation will make it soggy.
Refrigerator
Keeps for 4–5 days in the fridge. The icing may firm up slightly, but the flavor remains excellent.
Freezer
Yes, you can freeze it! Wrap slices individually in plastic wrap and then place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.
Reheating
To revive leftover cake, warm it in the microwave for 10–15 seconds. The glaze softens beautifully, and the cake tastes freshly baked.